I know that okra is a vegetable that can get some people to squirm. It’s slightly sticky and mucilaginous texture is not to the liking of every one.

I must admit that I love the taste of okra and the texture does not bother me much. However, I know that there are some precautionary measures to be taken while cooking okra to reduce the stickiness. As much as possible avoid contact with liquids. As you the cut the vegetable, wipe your knife regularly. And finally, use a souring agent in the cooking and you will considerable reduce the gummy consistency of okras. Another nice but not-so-healthy way of keeping away the stickiness is by deep frying them. Deep dried okras get a nice crunchy texture.

I made a simple pan-fried version that keep the nice green texture and sort of gave a nice vinaigrette like feel to the sauce.

Bhindi fry – sautéed okras

Ingredients

500 gm okra (top and tail ends chopped)

3 tbsp ghee

½ tsp cumin seeds

½ tsp mustard seeds

1 garlic clove

1 small chopped onion

10 curry leaves

1 finely chopped red dry chilli

Salt to taste

½ tsp amchur (dry mango powder)

Method

Heat the ghee in a frying pan and add in the cumin and mustard seeds.

Add the garlic and the chilli cook till the it starts to caramelize.

Put in the curry leaves and salt.

Now spread out the okras in one layer.

Fry uncovered for around 3-4 minutes one side then turn over the okras and do the same for the other side.